For the fresh egg pasta
For the filling
For the cherry tomato sauce
Start by preparing the egg pasta: put the eggs in a food mixer bowl (keep 2 aside) and add the drizzle of olive oil and mix for one minute, then add the flour and keep mixing until you get a smooth dough. Remove the dough and wrap it in cling film and leave to rest in the refrigerator.
Cut the eggplants in half lengthwise, put them on an oven tray and bake in the oven for about 40 minutes at 325F. Remove from the oven and while still hot, scoop out the flesh with a spoon and place in a bowl. When the flesh has cooled, add all the other ingredients and mix well until it is a smooth paste. Put in a bag in the refrigerator.
Heat gently the extra virgin olive oil and garlic in a saucepan, remove the garlic when golden. Add the cherry tomatoes, salt, basil and a ladleful of water and cook over medium heat for about 20 minutes.
Flour a work surface and roll out the pasta to a sheet about 1/16 inches thick. Break 2 eggs into a glass and beat. Cut 16 round discs with a medium-size pastry cutter and brush with the beaten egg. Put a teaspoon of the filling on each disc, in the center. Then take the edges of each disc, bring them together and press firmly with your finger and thumb so that they stick together, to form the ravioli.
Bring water to boil and salt lightly as soon as it starts boiling. Carefully put in the ravioli and cook for about 7 minutes, then drain them and add to the sauce, gently tossing them so that the ravioli do not break. Serve 4 ravioli for each portion, with a sprinkling of ground parmesan.